Скачать или смотреть Nolengurer Payesh/Dates Jaggery Rice Pudding Recipe - The Ultimate Winter Dessert

Warm, fragrant, and dripping with the magic of winter – this Nolen Gur Payesh is the ultimate comfort dessert! Today, I’m showing you how to make the traditional Bengali rice pudding infused with the rich, caramel-like flavour of Nolen Gur (Dates Jaggery). It’s a one-pot wonder that’s perfect for festivals, celebrations, or just a cozy weekend treat.

⬇️ JUMP TO SECTION ⬇️
0:00 Intro
0:45 Importance of Nolen Gur
1:30 Ingredients & Prep
2:50 Cooking the Rice
4:20 Adding the Milk
6:15 The Sweetening: Adding Nolen Gur
7:40 Final Tempering & Garnish
8:30 Taste Test & Tips

📝 RECIPE CARD (Serves 4-6)

Ingredients:

· Gobindobhog Rice (or Short Grain Rice) – ½ cup
· Full Cream Milk – 1 litre
· Nolen Gur (Dates Jaggery) – ¾ to 1 cup (grated or broken) Adjust to taste
· Ghee – 1 tbsp
· Cashew Nuts – 10-12, chopped
· Raisins – 2 tbsp
· Green Cardamom Powder – ½ tsp
· A pinch of Salt
· Bay Leaf – 1 (optional, traditional)

Method:

1. Wash & Soak: Rinse the rice and soak in water for 20-30 minutes. Drain.
2. Sauté Rice: In a heavy-bottomed pot, heat ghee. Slightly fry the cashews and raisins, then set aside. In the same ghee, sauté the drained rice with a bay leaf for 2 minutes.
3. Cook Rice: Add about ½ cup of water and a pinch of salt. Cook until the water is absorbed and rice is 70% done.
4. Add Milk: Pour in the milk. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is completely cooked and the milk reduces by almost one-third, becoming creamy (25-30 mins).
5. Sweeten: Turn off the heat. Let the payesh cool down for 5-7 minutes (this is crucial). Now, add the grated Nolen Gur. Stir until it dissolves completely. The jaggery should never boil in hot milk, or it might curdle.
6. Finish: Add cardamom powder and half of the fried nuts & raisins. Give it a final stir.
7. Serve: Garnish with the remaining nuts and raisins. Serve warm or at room temperature!

🍯 KEY TIPS FOR PERFECT PAYESH:

· Never boil jaggery: Always let the milk mixture cool slightly before adding Nolen Gur to prevent splitting.
· Rice Choice: Gobindobhog rice is authentic, but you can use any short-grain or sona masoori rice.
· Jaggery Substitute: If Nolen Gur is unavailable, use good quality palm jaggery or regular jaggery, but the unique date flavour will differ.
· Consistency: The payesh will thicken as it cools. You can adjust with a splash of warm milk when serving leftovers.

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